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Blueberry and Lemon Swirls




  • 350g oo flour plus extra for dusting
  • 50g coconut sugar/soft brown sugar
  • 1 tsp vanilla extract
  • 7g sachet of dried yeast
  • 30g vegan butter melted
  • Pinch salt
  • 200ml oat or almond milk
  • 1 lemon, the zest


  • Blueberry jam (or jam of choice)


  • 23 tbsp maple syrup
  • 1 cup icing sugar
  • 2 tbsp lemon zest


  1. Combine all the dough ingredients in the bowl of an electric mixer if using. Combine with a wooden spoon to form a sticky dough.
  2. With the dough attached knead the dough for about 10mins, until it firms up and if you take a small lump and lightly stretch it, you should see the light through the dough. Alternatively kneed by hand.
  3. Turn the dough out onto a lightly dusted surface and shape into a ball, place in a lightly dusted bowl and cover with cling film or tea towel and set aside some where warm for 1 hour or until the dough has doubled in size.
  4. Line a baking tray with parchment, or you can lightly grease baking dish.
  5. Once the dough is ready remove from the bowl and place on a lightly dusted surface, roll into a large rectangle shape about 1cm thick.
  6. Spread the filling evenly over the dough.Cut the dough into 8 as even as possible strips, width ways. Then roll up strip tightly, this prevents the filling from spilling out.
  7. Place into your prepared dish leaving space between each roll for expansion.
  8. Cover in cling film or a clean kitchen towel and allow to prove again for another hour somewhere warm.
  9. With 15 minutes left of proving pre heat the oven to 180C/360F.
  10. Once they have had their final prove, place into the pre heated oven for about 15-20minutes, until golden and fluffy. Do not over bake, you want them as light and tender as possible.
  11. Once the buns have cooled down, drizzle with the glaze.


Find more of Natalie’s recipes on @natalie.naturally.



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